Pumpkin Cinnamon Roll N’Oatmeal
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I originally shared this Pumpkin Cinnamon Roll N’Oatmeal recipe years ago in the AIP Recipe Collection newsletter, but the original recipe is sadly no longer available online.
Since pumpkin spice everything season is creeping up I thought I’d recreate this cozy cinnamon-roll-meets-pumpkin recipe rather than let it disappear. I’m preserving it here with credit to Rachel Marion of Hey Rachel Marion, who originally created and published the recipe.
The ingredient list below is from the original recipe. Since the original cooking instructions are no longer available, I’ve reconstructed the method based on the ingredients and the way similar n’oatmeal recipes are prepared.
Pumpkin Cinnamon Roll N’Oatmeal
♥ RECIPE & IMAGES BY: Rachel - Formerly "Hey Rachel Marion" ♥
Ingredients
N'Oats
- 1 cup unsweetened shredded coconut
- 1 banana, mashed
- ½ cup pumpkin, butternut squash, or sweet potato purée
- ½ cup additive-free coconut milk
- ¼ tsp cinnamon
- ⅛ tsp salt
Instructions
- Make the cinnamon-roll topping. In a small bowl, stir together the melted coconut oil, coconut sugar, cinnamon and coconut milk. Set aside.
- Make the n’oatmeal. Combine all N'Oats ingredients together in a saucepan.
- Cook over medium-low heat, stirring frequently, until the mixture is hot and thickened, about 5–7 minutes. If it becomes thicker than you like, add a splash more coconut milk.
- Spoon the warm n’oatmeal into a bowl and drizzle the cinnamon-roll topping over the top.
- For the full cinnamon-roll effect, gently swirl the topping through the n’oatmeal with the tip of a spoon before serving.